Escarole and White Bean Soup

Ingredients:

• 1 can (425 g) canned cannellini beans, rinsed
• 450 g escarole, chopped
• 2 tbsp. l. olive oil
• 2 cloves garlic, chopped
• 4 cups lightly salted chicken broth
• 1 piece (30 g) parmesan
• 6 tsp extra-virgin olive oil
• For servingcrusty bread

Preparation:

1. In a large heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. chicken broth, beans, and Parmesan. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.
2. Ladle the soup into six bowls. Drizzle each serving with 1 teaspoon of olive oil. Serve with bread.